Make the Green Chile Sauce

Using the open flame method, roast the green chiles until completely charred and then place in a glass or metal bowl covered with plastic wrap to allow the chiles to sweat and cool down. Once the chiles have cooled, peel, seed, and chop them.

In a medium size saucepan, heat the sunflower oil until hot but not smoking. Sauté the onion over medium to high heat until it begins to brown. About 3 minutes. Add the garlic and sauté for another minute. Add the tomatoes and cook for another 5 minutes stirring to prevent burning. Add the chopped green chile and sauté for another 3 minutes. Add the water and bring to a boil. Reduce the heat and simmer for approximately 15 minutes.

Add the salt and pepper to taste. Remove from heat.

In a blender place half the sauce and blend on high for several minutes until completely smooth. Return the blended mixture to the saucepan with the unblended sauce. Makes approximately 2 ½ quarts sauce for the enchiladas with some sauce on the side.

For the Corn Tortillas

In a medium-sized mixing bowl, combine the corn flour, salt, and water and mix together until you have formed a dough. You can do this with a spoon, but I always use my hands. After the ingredients are completely mixed, use your hands to form balls just smaller than a golf ball and set aside. Preheat your seasoned cast iron skillet so that it is very hot.

In a tortilla press, place one ball in the center of the tortilla press and press together to make one corn tortilla. I use a plastic bag that I cut in half leaving a seam on one side so that I can place the corn masa ball inside the plastic so that it doesn’t stick to the tortilla press. Remove the tortilla from the plastic place it on the cast iron skillet and cook the first side of the tortilla for 30 to 45 seconds, then turn it over and cook for approximately 30 to 40 seconds and cook until it puffs and that is the sign that the tortilla is done.

Place the cooked tortilla in a kitchen towel inside a basket or bowl and prepare the next tortilla following the same steps. Stack the tortillas on top of each other to keep them warm inside the towel. Makes approximately 21 tortillas.

Bake

Preheat your oven to 350 degrees. In a casserole pan or half-hotel pan, layer some green chile sauce to cover the bottom of the pan. Place tortillas on top of sauce (approximately 7 tortillas). Spoon more of the green chile sauce on top of the corn tortillas. Evenly place 1/3 the amount of shredded cooked chicken on top of the green chile sauce and then top with 1 ½ cups of the shredded jack cheese.

Begin another layer. First the corn tortillas (approximately 7 tortillas). Spoon some green chile sauce on top of the tortillas. Evenly place the second 1/3 of the shredded cooked chicken on top of the sauce. Top with another 1 ½ cups of the shredded jack cheese.

Begin the final layer. Place the corn tortillas on top to start the next layer (approximately 7 tortillas). Spoon some green chile sauce on top of the tortillas. Evenly place the final 1/3 of the shredded cooked chicken on top of the sauce. Top with the final amount 1 ¾ cups of shredded jack cheese. Place in the pre-heated oven and bake until the cheese browns and you see bubbles on the side of the pan approximately 30 minutes. Serve immediately.